Persian Chicken

The pot lid rattles and you know dinner is almost ready.

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That sound tells you the pressure build is steady, and soon enough the sealing ring is doing its job keeping everything locked just right. You start feeling that warm glow knowin this sorta traditional Persian dish is gonna come out tender and bursting with flavor.

You can almost smell the spices mixing with that chicken as they soak up the tomato paste and onions you browned earlier. It works real good when you pressure cook Morgh Polow; the chicken thighs get that tender pull you want, and the rice stays fluffy yet just right.

The Real Reasons You Will Love This Method

• Your chicken comes out juicy and falling off the bone every single time 6 pressure cooking really shines here.
• You get that perfect balance of flavors with turmeric and cinnamon without standing over the stove for hours.
• The texture on the rice is spot on 6 fluffy, not mushy, thanks to soaking and par-cooking before layering.
• The saffron water drizzled on top adds a lovely aroma and color that makes the dish look fancy but really isn9t tough to pull off.
• The sealing ring keeps everything tight so no steam escapes, helping develop the infamous crispy tahdig crust that you gotta try.
• This method saves you so much time compared to slow simmering it on the stove, but you still get authentic Persian taste.

The Complete Shopping Rundown

Start with 2 cups of good quality basmati rice 6 this kind of rice is critical to get the fluffy texture right. Then you gotta find 1 and a half pounds of bone-in skinless chicken thighs; these are perfect for soaking up all those wonderful spices.

Don9t forget 1 large onion, thinly sliced to caramelize and add natural sweetness. Grab yourself 3 tablespoons of tomato paste to build that rich sauce. You9re gonna want a quarter teaspoon each of ground turmeric and cinnamon for that warm, aromatic vibe.

Salt and pepper are up to you, but be generous since they bring out all those other flavors. Two tablespoons of vegetable oil are needed to saute9 the onions and brown the chicken. Meanwhile, 4 cups of water will be involved for both cooking your chicken and your rice.

Finally, a quarter teaspoon of saffron threads dissolved in 2 tablespoons of hot water gives a beautiful golden touch and that signature Persian aroma that makes Morgh Polow so distinct.

Walking Through Every Single Move

First up, you rinse that basmati rice under cold water until it runs clear. You gotta rinse it well to get rid of extra starch. After that, soak your rice for about 30 minutes 6 this helps the grains cook more evenly later.

Now on to your pressure cooker pot. Heat those two tablespoons of vegetable oil over medium heat, and toss in your sliced onions. Watch them till they9re golden, you might start smelling that sweet aroma wafting through your kitchen.

Add your chicken pieces to the pot with turmeric, cinnamon, salt, and pepper. Brown the chicken well on all sides so it gets some nice color and flavor locked in. Stir in the tomato paste and let it cook for about 2 minutes to deepen that taste.

Pour in 2 cups of water, then seal up your pressure cooker. Set it to cook for 30 minutes, or until you feel that tender pull when poking the chicken. You9ve gotta do a natural release for the pressure to keep things juicy before opening it up.

Meanwhile, boil 4 cups of water in a separate pot. Drain the soaked rice, add it to the boiling water, and cook for 6 to 8 minutes until it9s just al dente. This part is super important so your rice keeps texture after steam layering.

Finally, in a large nonstick pot, layer half the rice, then the cooked chicken with its sauce, then the rest of the rice. Drizzle saffron water all over the top for color and aroma. Cover the lid with a clean towel and place it on the pot to steam on low heat for 30 to 40 minutes. This part creates the crispy tahdig crust y9all gotta taste.

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Valve Hacks You Need to Know

• Make sure your sealing ring is clean and flexible so it seals pressure well without leaks.
• When you hear the first rattling of the valve, it means pressure build is almost done; don9t rush to open it.
• For tender chicken, always do a natural release instead of quick venting to keep moisture in.
• Use slow release for the rice steaming phase if your cooker allows. It keeps steam gentle and prevents rice from turning mushy.
• After cooking, you can crack open the pressure cooker lid at a slight angle so steam escapes slowly, avoiding any burns.

When You Finally Get to Eat

You spot the crispy golden tahdig crust at the bottom, that crunchy, tasty layer that gives this dish its special charm. As you scoop up some fluffy basmati rice mixed with tender, spiced chicken, you sense the aromas hit your senses 6cinnamon, turmeric, and saffron meld perfectly.

The chicken is juicy with that tender pull that tells you it was cooked right in the pressure cooker; the tomatoes and onions add a rich, warm depth that just fills your mouth.

The rice feels light on your tongue but still has enough body to not fall apart easily. You remember the saffron water sprinkled on top brings out a vibrant golden color that makes every bite look as good as it tastes.

It9s cozy comfort food that makes you wanna sit down slow and enjoy every spoonful, maybe with a side of yogurt or fresh herbs to balance those spices.

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How to Store This for Later

If you got leftovers, no worries. You can store your Morgh Polow in an airtight container in the fridge for up to 3 days, then reheat gently in a pan with a splash of water to keep rice fluffy.

Freezing also works well 6split it into meal-sized portions before freezing, and thaw overnight in the fridge before warming up in your pressure cooker or microwave.

For the tahdig crust, try to keep it separate if possible; it loses crunch when stored with moisture. Re-crisp it in a hot pan before serving again.

Use heavy-duty freezer bags or containers with tight seals so your dish doesn9t dry out or get freezer burn. With these tips, you can enjoy this tasty Morgh Polow anytime you want without the full cook time.

Everything Else You Wondered About

• Can I use chicken breasts instead? You can but thighs give more tender pull and stay juicy better in pressure cooking.
• What if I don9t have saffron? You could skip it but the saffron flavor and color are really what make Morgh Polow special.
• How do I know when rice is ready before layering? Cook it till just al dente so it still has a bit of bite, about 6-8 minutes in boiling water.
• Can I make this gluten-free? Yes, all ingredients here are naturally gluten-free.
• What9s the best way to get a crispy tahdig crust? Use a nonstick pot, layer rice carefully, and steam low and slow with that towel-covered lid to trap moisture.
• Is slow release always better than quick release? For this recipe, slow release is better especially when you want to keep rice fluffy and chicken tender.

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Morgh Polow ~ Persian Rice & Chicken

A comforting, aromatic combination of tender chicken, fluffy saffron rice and crispy tahdig crust—this traditional Persian dish is made easy using a pressure cooker.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Cuisine Mediterranean

Servings 4 servings

Calories 580 kcal

Equipment

• 1 Pressure Cooker
• 1 Nonstick Pot for tahdig crust

Ingredients

  

Main ingredients

• 2 cups Basmati rice rinsed and soaked
• 1.5 pounds Chicken thighs bone-in, skinless
• 1 Onion large, thinly sliced
• 3 tablespoons Tomato paste
• 0.25 teaspoon Ground turmeric
• 0.25 teaspoon Ground cinnamon
• Salt and pepper to taste
• 2 tablespoons Vegetable oil
• 4 cups Water
• 0.25 teaspoon Saffron threads dissolved in 2 tablespoon hot water

Instructions

 

Instructions

• Rinse basmati rice under cold water until clear and soak for 30 minutes.
• Heat vegetable oil in pressure cooker and sauté sliced onions until golden.
• Add chicken with turmeric, cinnamon, salt, and pepper. Brown all sides.
• Stir in tomato paste and cook for 2 minutes.
• Add 2 cups of water, seal pressure cooker, and cook for 30 minutes. Do a natural pressure release.
• In separate pot, boil water, drain and parboil soaked rice for 6–8 minutes until al dente.
• In a nonstick pot, layer: half rice, chicken and sauce, rest of rice. Drizzle saffron water on top.
• Cover lid with clean towel and steam over low heat for 30–40 minutes to create crispy tahdig.

Notes

Reheat leftovers gently with a splash of water to maintain rice texture. Tahdig is best re-crisped in a hot pan.